NEXT TIME I’M GOING TO HAVE TO MAKE TWO OF THESE BALLS, BECAUSE THE FIRST ONE WAS GONE WITHIN THE HOUR WITH EVERYONE GOING BACK FOR SECONDS AND THIRDS AT OUR LAST POOL PARTY!
This Jalapeno Popper Cheese Ball Recipe is full of all of your favorite jalapeno popper flavors like crisp smoked bacon, spicy minced jalapeno, sharp cheddar and smooth cream cheese. The holiday season is quickly approaching and everyone should have a few great appetizer recipes.
I just love a good cheese ball. I mean let’s be honest who doesn’t love it? There is just something really special about a hunk of soft creamy blended cheese with spicy jalapenos, crisp smoked bacon and sweet chopped scallions. In a hurry? No problem make it up to five days in advance but save the outer toppings for about twenty minutes prior to serving.
Ingredients
2 (8oz.) packages cream cheese, slightly softened
2 Tbsp. sour cream
1 tsp. garlic powder
1 tsp. onion powder
1 tsp. ground black pepper
1 cup shredded sharp cheddar cheese (reserve 1/4 cup)
1 cup Pepper Jack Cheese (reserve 1/4 cup)
12 slices Thick Cut bacon, crispy cooked and chopped (reserve half)
2 jalapenos, minced (reserve half)
4 green onions/chives, chopped (reserve half)
Instructions
Beat cream cheese, sour cream, garlic powder, onion powder, and ground black pepper with a handheld mixer on medium speed until smooth and creamy.
Change speed to LOW and mix in 1 1/2 cups of the shredded cheeses, half of the bacon, half of the minced jalapeno, and half of the chopped green onions.
Combine remaining ingredients in a small Ziploc bag and store in the fridge.
Spoon the cheese mixture into a ball shape on a large sheet on plastic wrap on a flat surface. Bring up sides of plastic wrap to cover cheese ball.
Use the plastic wrap to shape cheese into a ball.
Refrigerate overnight.
About 20 minutes before serving, remove the cheese ball from the fridge.
Spread reserved ingredients onto a large cutting board and unwrap the cheese ball.
Roll ball in the toppings until completely covered.
ENJOY!